1. Soak the mustard seeds overnight in water.
2. Rinse the seeds with fresh water and soak them in vinegar for 2 days. This is important because it will take the bitterness out of the mustard seeds.
3. Rinse the seeds with fresh water and add them to the blender together with the turmeric.
4. Depending on how thick the composition would be, add more water.
5. The composition can be stored in a glass container at room temperature or in the refrigerator for several days.
Note: Turmeric will add a nice color to the sauce.

50 grams mustard seeds (brown/yellow)
Water for soaking
Vinegar for soaking
1 Tablespoon turmeric